Recent content by buffalo

I have found Pear juice at Publics before

I started using 1lb of cane sugar per gallon but now use 1/4lb of sugar per gallon of juice or sometimes none at all. I found i liked the finished product better with the lower sugar which is the reason i made the change.

I might have just gotten lucky but a couple months ago i had a batch that sat in secondary for about 5 months and i was able to add some new juice without having any issues. I bottled it after adding the new juice planning on testing a bottle every few days for carbonation and then pasteurizing...

I'm in Cape Coral,i have been doing different ciders for a year now and am about to start some beers,i don't drink much beer but love Lambic.

Nothing to worry about,i have a 3 gallon batch going right now that has the same thing. I just leave it there and then wash it after i put the cider into secondary.

Welcome from SW Florida

Welcome,i live in FL now but used to live in Sequim and Bremerton and someday will be going back. FL is nice but i'll take NW Washington anyday.

Its fine,let it sit and ferment out,i have had many batches that were running at the pace yours is. Checking with a hydrometer is a good idea though,i didn't at first but always do now.

I personally backsweeten mine just before i'm going to bottle and pasteurize,i let it ferment dry first. I have found a container of frozen apple juice concentrate works good.

I just bottled a cider that i had sitting in secondary for the last 7 months,i added some fresh juice to it just before i pasteurized it and all is good. It had been horribly strong after a month which is why i decided to just let it sit and mellow and it did end up pretty darn good. Thought...

In the fall winter when i can easily get cider i use that and then use regular Publix apple juice in the summer,either works fine but they do taste different.

Just make sure you either throw them in the fridge or pastuerize if you backsweeten or prime,otherwise your going to most likely have bombs. Add the sugar just before you plan on bottling,i have been adding my sugar/juice concentrate about a hour before i bottle it and so far that has worked...

You can ferment till its dry and then backsweeten,prime,bottle and then pastuerize once it reaches the carbonation level that you like. I used the stove top method to pastuerize mine and it has worked great on several batches now. You could also bottle it before its done fermenting when its at...

Happened to me yesterday also,no big deal. Funny part though is i was doing blueberry cider also:D

I used that same yeast a month ago on a 5 gallon batch and it was at around 75 degrees the whole time and it came out fine,very strong alcohol taste and needs to mellow for awhile but overall it turned out good. If you have activity now you should be good at the temp that you mentioned,atleast...